5 Yukon (yellow flesh) potatoes
2 tbsp canola oil
1/2 tsp salt
2 tbsp butter
1/2 cup diced onion
2 sprigs fresh thyme
2 tbsp flour
3/4 cup Guinness
1 cup beef stock
1 tsp freshly ground pepper
1 tsp Worcestershire
1/4 tsp salt
2 cups cheese curds (or grated mozzarella)
Preheat oven to 400F. Line 2 baking sheets with parchment paper.
Wash potatoes and cut them into 1/2 in. batons (French fry shape) and toss with olive oil and salt.
Place potatoes in a single layer on prepared baking sheet and place in the oven for 30 min, stirring halfway through.
Place a medium saucepan over medium and add butter. Once butter is melted, add onion and thyme and cook until the onion is translucent and soft, about 5 min.
Add flour to the pan and whisk, cooking for 2 min and stirring often.
Whisk in the Guinness and cook for 1 min before whisking in the stock, pepper, Worcestershire and salt.
Turn the heat to low and cook, stirring occasionally until the gravy bubbles and thickens; remove the thyme stems and discard.
Place oven fries on a plate, top with desired amount of cheese curds and smother in gravy.
TIP: Use store bought frozen French fries when you are in a hurry.